Rennet Food Grade 50mL
Description
Rennet (Rennilase) 50mL
Working Concentration - 0.05 - 0.1%
pH range - 5.5 - 6.5
Temperature range - 30 - 50°C
Substrate - Fresh milk
Product - Caseinogen forms casein
Source - Fungal, Rhizmucor miehei
Casein binds with calcium to form casinate causing milk to gel
It’s good practice to store enzymes in a refrigerator (5°C approx). This should give a shelf life of 12 months without significant loss of activity.
All enzymes, as supplied, should be considered as 100% (unless otherwise specified) e.g. Cellulase supplied as 2g powder
Specifications
12352204
Education
Biology
Structure Function & Living Organisms